Name: Roasted Butternut Squash and Leeks with Orange Tahini Sauce, Walnuts, and Za’atar Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1 (2 lb) butternut squash, peeled, seeded, and cut into wedges; 2 large leeks (white and pale green parts), cut into 1-inch pieces; 5 tablespoons extra virgin olive oil, divided; ¼ cup (56 grams) tahini paste (recommended Soom brand); 5 tablespoons freshly squeezed orange juice; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon water, plus more if needed; 1 garlic clove, finely grated or minced; ½ teaspoon kosher salt; ⅛ teaspoon crushed red pepper flakes; ⅓ cup chopped walnuts; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon za’atar spice blend; Flaky salt and freshly ground black pepper, to taste

Jump to Recipe· 4.2 from 68 reviews

If you are searching for a vibrant dish that brings together sweet, tangy, and savory notes in a harmonious blend, the Roasted Butternut Squash and Leeks with Orange Tahini Sauce, Walnuts, and Za’atar Recipe is an absolute must-try. It’s a colorful, deeply flavorful combination that feels both comforting and exotic, with roasted butternut squash and tender leeks as the heart, brightened by a luscious orange tahini sauce, crunchy toasted walnuts, and the aromatic spice of za’atar. Each bite offers a delightful contrast of textures and tastes that will make this recipe a fast favorite for your seasonal table.

Ingredients You’ll Need

A metal baking tray holds several pieces of cut orange squash placed evenly apart, showing smooth and shiny surfaces with a vibrant orange color. The tray has a well-used, slightly darkened texture with visible marks and stains. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple yet thoughtfully chosen ingredients that elevate the dish with each element playing a vital role. Fresh produce pairs beautifully with pantry staples, while spices and nuts add complexity and crunch. Here’s what you’ll need to create this flavorful masterpiece:

Butternut squash (2 lb): Peeled, seeded, and cut into wedges for perfect roasting and caramelization.
Extra virgin olive oil (5 tablespoons): Divided use adds richness and helps develop a golden crust on the vegetables.
Leeks (2 large): Use the white and pale green parts cut into 1-inch pieces for a subtle onion flavor that roasts wonderfully.
Tahini paste (¼ cup): Soom brand recommended for a creamy texture and slightly nutty depth.
Freshly squeezed orange juice (5 tablespoons): Adds a bright, citrusy sweetness that wakes up the sauce.
Freshly squeezed lemon juice (2 tablespoons): Balances the flavors with its sharp acidity.
Water (1 tablespoon plus more as needed): Thins the sauce to a silky, pourable consistency.
Garlic clove (1): Finely grated or minced to infuse the sauce with fragrant, savory notes.
Kosher salt (½ teaspoon): Essential for seasoning and enhancing the natural flavors.
Crushed red pepper flakes (⅛ teaspoon): Adds a gentle heat without overwhelming the other ingredients.
Chopped walnuts (⅓ cup): Toasted to bring out their nutty aroma and provide lovely crunch.
Fresh flat-leaf parsley (2 tablespoons): Chopped for a fresh herbal pop that brightens the dish.
Za’atar spice blend (1 tablespoon): Introduces a warm, earthy, and lemony flavor profile that ties everything together.
Flaky salt and freshly ground black pepper: To finish and adjust seasoning to your liking.

How to Make Roasted Butternut Squash and Leeks with Orange Tahini Sauce, Walnuts, and Za’atar Recipe

Step 1: Prepare and Roast the Vegetables

Start by preheating your oven to 475°F (246°C) with a rack positioned in the center. Toss the butternut squash wedges with 2 tablespoons of olive oil on a large sheet pan, ensuring each piece is well coated for even roasting and caramelization. Place the pan in the oven and roast the squash until they start to turn a beautiful golden brown, about 15 minutes.

Step 2: Add the Leeks for Roasting

While the squash is roasting, prepare your leeks by trimming and cutting only the white and pale green sections into 1-inch pieces. Toss them with 1 tablespoon of olive oil, then add them to the pan with the partially roasted squash. Continue roasting everything together until the squash is tender when pierced with a knife and the leeks are soft and slightly caramelized, around another 15 minutes. The roasting process brings out the natural sweetness of these veggies, making every bite a flavor-packed delight.

Step 3: Whisk Up the Orange Tahini Sauce

While the veggies roast, it’s time to make the luscious orange tahini sauce. In a small bowl, whisk together the tahini paste with the freshly squeezed orange and lemon juices. Add water gradually until the consistency is just like thin cream—smooth and pourable but still rich. Stir in the finely grated garlic, kosher salt, and a pinch of crushed red pepper flakes for a subtle kick. This sauce is the magic that brightens and brings all the roasted flavors together beautifully.

Step 4: Toast the Walnuts and Mix with Za’atar and Parsley

Heat 1 tablespoon of olive oil in a small skillet over medium-high heat and add the chopped walnuts. Stir them frequently until they darken slightly and release a warm, toasty aroma—this usually takes a few minutes but watch closely to avoid burning. Transfer the walnuts to a bowl and let them cool briefly, then toss with the fresh chopped parsley and za’atar spice blend. This mix adds a crunchy, fragrant layer that will elevate your dish to something extraordinary.

Step 5: Assemble and Season

Once the roasted butternut squash and leeks are tender and beautifully caramelized, transfer them to a serving platter. Season generously with flaky salt and freshly ground black pepper. Drizzle the roasted vegetables with the orange tahini sauce and the last tablespoon of olive oil, then scatter the walnut, za’atar, and parsley mixture on top. Serve immediately to enjoy the perfect warm, creamy, tangy, and crunchy balance.

How to Serve Roasted Butternut Squash and Leeks with Orange Tahini Sauce, Walnuts, and Za’atar Recipe

A close-up image of a round bowl filled with a smooth, creamy beige sauce that has tiny specks of darker color spread evenly throughout. The bowl is white on the inside with a brown rim, adding a rustic look. A silver spoon with ornate designs is partially submerged in the sauce from the right side, creating a small ripple near the center. The background shows a soft white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your Roasted Butternut Squash and Leeks with Orange Tahini Sauce, Walnuts, and Za’atar Recipe shine even brighter, fresh herb garnishes like parsley or mint add a refreshing contrast. A squeeze of extra citrus juice or a sprinkle of additional za’atar can bring a little extra zing right before serving. Toasted seeds such as pumpkin or sesame can add even more texture for those who love a crunch.

Side Dishes

This dish pairs wonderfully with simple grains like fluffy couscous, nutty quinoa, or warm pita bread to soak up that amazing sauce. A light green salad with lemon vinaigrette offers a crisp counterbalance, or you can serve it alongside grilled chicken or fish for a balanced, satisfying meal.

Creative Ways to Present

If you’re feeling adventurous, try serving the roasted squash and leeks over a bed of creamy polenta or alongside roasted chickpeas for extra protein and texture. Layering it in a grain bowl with arugula, avocado slices, and a drizzle more of the orange tahini makes for an Instagram-worthy presentation that tastes just as great as it looks!

Make Ahead and Storage

Storing Leftovers

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully overnight, so reheating can bring out even more of that rich, complex taste.

Freezing

Freezing this dish is possible but not ideal due to the texture changes in the roasted vegetables and the tahini sauce. If you must freeze, keep the sauce separate and add it fresh after thawing and reheating the squash and leeks.

Reheating

Reheat leftovers gently in a low oven or microwave until warmed through, adding a splash of water or olive oil if the vegetables seem dry. Drizzle with some fresh orange tahini sauce again to revive its vibrancy.

FAQs

Can I use other nuts instead of walnuts?

Absolutely! Pecans or pine nuts work well to add that toasty crunch and complement the flavors, though walnuts give the perfect traditional texture and taste for this dish.

Is there a substitute for za’atar?

If you don’t have za’atar, you can use a mix of dried thyme, oregano, sumac, and sesame seeds to mimic the flavor. It won’t be exactly the same but still delicious.

Can I make this recipe vegan?

This recipe is naturally vegan, using just plant-based ingredients. It’s perfect for those looking for a nourishing, vegan-friendly meal.

What can I serve this with for a full meal?

This dish stands beautifully on its own as a side or light main. For a heartier meal, serve it with quinoa pilaf, lentils, or compliment it with grilled tofu or chicken to add protein.

How can I adjust the spice level?

The crushed red pepper in the sauce adds a gentle heat, but you can omit it or increase the amount based on your preference. Adding a pinch of cayenne pepper can also boost the spice.

Final Thoughts

This Roasted Butternut Squash and Leeks with Orange Tahini Sauce, Walnuts, and Za’atar Recipe is one of those dishes that effortlessly feels special yet is surprisingly easy to prepare. It’s packed with layers of flavor and textures that bring warmth and brightness to any table. I can’t encourage you enough to give this recipe a try—it has truly become a beloved staple in my kitchen and one that I know you’ll cherish just as much.